1) Preheat oven to 350 F. Place Vegemite, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.
2) Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130 F for medium rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10 F).
Sharon's Aussie Roasted Leg of Lamb with Vegemite-Mustard Crust
ReplyDeleteIngredients:
1 whole Australian bone-in leg of lamb (about 6 lbs.)
Vegemite-Mustard Coating:
3 jars of Vegemite
2 cloves garlic, peeled
2 tsp fresh rosemary
1-1/2 tbsp Dijon mustard
1 tsp black pepper, freshly ground
3 tbsp olive oil
1) Preheat oven to 350 F. Place Vegemite, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.
2) Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130 F for medium rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10 F).
Carve and plate.
Serves 6-8
sharon has magical powers beyond all my imagination!
ReplyDeletedon't forget to send them over the clubhouse first!
ReplyDelete